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Make-ahead Recipes

Explore 347 recipes, 1 gallery, 2 videos, and more

Pork Loin with Pearl Onions and Apricots

Time:1 hour
Ingredients
  • 1 teaspoon olive oil
  • 1 1/2 pounds boneless pork loin, tied at 1-inch intervals
  • 1/2 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1/2 pound pearl or cipollini onions, peeled
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon fennel seed
  • 1 wide strip orange zest
  • 1/4 cup coarsely chopped dried apricots (2 ounces)
  • 1 teaspoon red-wine vinegar
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Kale-and-Sausage Hand Pies

Time:1 hour 15 mins
Ingredients
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 1/2 teaspoons fine salt
  • 1/2 cup ice water
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces (about 1 1/2 links) sweet Italian sausage, casings removed
  • 1 medium onion, diced medium
  • 1 tart apple, such as Granny Smith, peeled and diced medium
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/4 cup golden raisins
  • Coarse salt and ground pepper
  • Heavy cream, for brushing
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Sausage-Potato Quiche

Time:1 hour 30 mins
Ingredients
  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups crumbled cooked spicy Italian sausage
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound russet potato, cubed and steamed until tender
  • 1 cup finely grated Parmesan (4 ounces)
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Shallot-Mushroom Quiche

Time:1 hour 30 mins
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Broccoli-Cheddar Quiche

Time:1 hour 30 mins
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Vanilla Cupcakes with Fruit Glaze

Time:40 mins
Ingredients
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs, plus 2 large egg whites
  • 1 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 3 cups confectioners' sugar, sifted
  • 1/4 cup fruit puree (from 9 ounces fruit, thawed and drained if using frozen; see note above)
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Cherry Pie with Almond Crumble

Time:1 hour 30 mins
Ingredients
  • 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
  • 3/4 cup granulated sugar
  • 1/2 teaspoon fine salt, divided
  • 6 cups drained jarred sour cherries (from three 24-ounce jars)
  • 1 teaspoon pure vanilla extract
  • 1 homemade or store-bought pie crust in a deep-dish 9-inch plate
  • 1 large egg white, lightly beaten
  • 1/2 cup light-brown sugar
  • 1 stick cold unsalted butter, cut into pieces
  • 1/4 cup almonds
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Ganache

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Green Chile Posole with Black Beans

Time:1 hour 45 mins
Ingredients
  • 1 poblano chile
  • 1/2 pound fresh tomatillos, husks removed
  • 2 serrano chiles, stemmed, quartered, and seeded
  • 1/2 medium yellow onion, diced medium
  • 4 garlic cloves, chopped
  • 1 cup roughly chopped fresh cilantro, plus more for serving
  • 1/2 cup roughly chopped fresh parsley
  • 1 ounce baby spinach leaves (1 cup)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1/4 teaspoon ground allspice
  • 6 cups low-sodium vegetable or chicken broth
  • 2 cans (15 ounces each) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • Coarse salt
  • Grated Monterey Jack cheese, for serving
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Slow-Cooker Chicken Mole

Time:4 hours 15 mins
Ingredients
  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 2 dried ancho chiles, stemmed
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, for serving
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